Avocado & Egg Sandwich

I didn’t know what an avocado was until I was in my late 20’s. After all, we never had them at our house growing up. I honestly don’t think my parents know what they are still to this day. Years ago a lady sitting next to us at Chili’s ordered a burger with a slice of avocado on it. I wondered what the hell that green stuff tasted like, but didn’t try it until my sister made guacamole (nice job, CJ!). Holy green berries was it ever delicious.

Yep. You heard that right. Avocado’s are actually a berry, or a fruit that grows on trees in Mexico. They are high in many nutrients such as protein, potassium, and contain the good fats that will LOWER your bad cholesterol and INCREASE your good cholesterol. They also make your skin glow.

Because of these benefits, and my age, and my husband’s high cholesterol tendencies, I have begun to hoard avocados. I’m now eating 1/2 of an avocado almost every day on a sandwich like this “Avocado & Egg Sandwich”, and I swear it has made me feel better inside and out. Guess what? My husband’s cholesterol is lower than EVER.

If you are looking to eat healthier, try avocados any which way you can. I guarantee you will be hooked like we are. (SEE MORE AVOCADO RECIPES BELOW)

AVOCADO TIPS:

1. Don’t buy the real mushy ones, but look for ones that gently push in with your thumb if you plan to use it soon. If you have a few days before you will use them, buy a firm avocado (firmer ones tend to be lighter green). When the little stem hole looks light green it is not ripe yet, but will be soon. When it’s dark brown and dried out, that baby is ripe. Common sense really.

2. Avocados ripen quickly on the counter. I’ve heard if you put bananas next to any fruit or vegetable they will ripen faster.

3. Once your avocados are ripe, you can store them in the fridge with skin on for 3-4 days or sometimes longer. Mine still get mushy, but they don’t turn brown like they would if you left them out.

4. If you use only part of an avocado and want to save the rest, simply rub lemon juice on the green flesh part and store in an air tight container. Leaving the pit in tact helps.

5. When I only use 1/2 of an avocado, I put the rest into an air tight container and I mush it with a fork. Then I add a dollap of light sour cream, a big dollop of salsa, and pepper. Then I mix it up for my daughter to eat with corn chips for a snack after school. It’s the first thing she does when she gets home! HELLO GLUTEN FREE HEALTHY SNACK!

6. Most of the nutrients are in the skin and the pit, so when you peel your avocado, just slice in 1/2, and then put a little slit into the skin and peel it off with your fingers naturally. This will keep some of those nutrients on the flesh.

2 slices of bread (My favorite to use for this is rye, but any will work.)

S&P

Instructions

Toast your bread lightly. While bread is toasting, spray a small pan with cooking spray and set on medium heat. Crack the egg gently into the pan after it has heated with out breaking the yolk. Sprinkle a little S&P on the egg and let it cook 2-3 minutes on medium-low. Meanwhile, slice your ripe avocado in half, and twist both halves to come loose. Put a small slit into the skin of one of the halves, and then peel the avocado with your hands. Put avocado in a bowl and mush it up with a fork-set aside. Flip your egg after the egg whites are mostly white. Make a small little hole into the yolk with the spatula. Let a little of the yolk ooze out, but not too much. Let it cook 1 minute and flip it over one more time and turn off stove. Hopefully you were able to put the mayo, S&P on one side of the toast by now. Add your egg to that piece of toast. Then spread the avocado onto the other piece of toast all the way to the edges. Flip that baby onto the egg. Slice with a serrated knife and serve with a glass of tomato juice or milk. YUMMO!!!

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